Bibigo (Nex)

Our brand name “bibigo” is a Korean-English portmanteau from Korean bi-bi-da, to mix, and English, “to-go”, blending quick service and convenience with a bold new interpretation of Korean culinary tradition. We decided on a name with easy-to-pronounce syllables that can transcend linguistic barriers and engage food enthusiasts of all cultural backgrounds. You can now enjoy a healthy and fresh Korean meal of your choice combination with your friends and family in the nature-inspired, contemporary décor in the location at the Raffles City shopping center.

In tandem with the full-fledged efforts by the Korean government to promote Korean food as part of public diplomacy outreach (aptly named “Korean Cuisine to the world” campaign), we have launched our own gastro-diplomatic program, similarly hailed the “Korean Cuisine to the world” project. Bibigo aims to bring healthy and fresh Korean meals to gastronomes and gourmands everywhere. Through our vision of Korean Cuisine to the world, Bibigo is committed to expanding its number of culinary outposts to one thousand international locations by year 2015. Bestriding the world stage and delivering freshly prepared, healthy and delectable Korean meals everyday, we are proud to partake in the greater national agenda: nation branding mission.

As a trailblazing pioneer and an informal culinary ambassador, we are at the forefront of prompting Korean foods abroad, winning hearts, minds and stomachs of food enthusiasts all over the world, one person at a time.

You can custom-design your own bowl of bibimbap by choosing your style, rice type, protein topping, and sauce. Your meal can be complemented by a choice of tapas dishes.

A go-to spot for healthy Korean dishes like hot-stone grilled meats ($15 to $25) and bibimbap (mixed rice with vegetables, $10), Bibigo also serves an appetiser-sized portion of the Korean fried chicken. Called Red Chicken ($8), boneless pieces of chicken are batter-fried to a crisp coating and then tossed in a sweet and mildly spicy kohot sauce (a fermented pepper sauce made with red chillies, fermented soybeans, glutinous rice and salt). These are served in small pieces, result in fuller coatings and a more robust flavour. This spice levels aren’t high so this one's good for those who cannot tolerate spice.

Latest Community Reviews:

Went there on Sat (22 Nov) for dinner. It's our first visit and we found that the food was overpriced as the portion was small, especially for the meat items like grilled bulgogi. Staff service was slow & rude. The female staff who took our order kept rushing us by asking 'anything else' at least 5 times and showing extreme impatience. The only saving grace was the gangnam chicken which tasted good but definitely not worth another visit.

I'm a fan of bibigo rice based dishes. However I tried to be adventurous and ordered the brown rice noodles for the first time after many visits to bibigo. After the first mouthful of the broth, I knew I had just paid $9 for disappointment. The dish scored zero for taste and zero for nutrition. It was just plain soft noodles with scorched rice disks soaking in a broth - it's not even worth calling it broth because it just tasted like a heap of pepper mixed with water. The soup was very peppery to the point of unpalatable. I endured a few mouthfuls of noodles sans soup and gave up eventually. All that accompanied the noodles were tiny cubes of tofu and two slivers of zucchini. I could have paid a third of the price for a more satisfying and wholesome bowl of food court noodle soup. I'm really baffled as to how this ill-developed dish made it to the menu. It's definitely going down in my records and never to be eaten again. Be warned.

A go-to spot for healthy Korean dishes like hot-stone grilled meats ($15 to $25) and bibimbap (mixed rice with vegetables, $10), Bibigo also serves an appetiser-sized portion of the Korean fried chicken. Called Red Chicken ($8), boneless pieces of chicken are batter-fried to a crisp coating and then tossed in a sweet and mildly spicy kohot sauce (a fermented pepper sauce made with red chillies, fermented soybeans, glutinous rice and salt). These are served in small pieces, result in fuller coatings and a more robust flavour. This spice levels aren’t high so this one's good for those who cannot tolerate spice.

I was there this afternoon for lunch as a friend of mine highly recommended that this place serve tasty korean food.
To my dismay, I was very disappointed with the service. The staff at the outlet was not attentive enough and instead of taking our order, they have a mini gathering at the counter chit chatting loudly. There is one lady, Jessica who was diligently taking orders, clearing the tables, refilling the water of customers. It made me wonder if the outlet only has one staff working. When we asked to serve warm water but gotten ice water instead.
But I would like to throw in some compliment for their food. Order a seafood tofu stew and it was good. I will definitely come back again but not at this outlet.
Jolene

Bingsu ice shavings, sweet rice cakes and toasts invade the cafes here. Not typically offered in traditional Korean meals, desserts are served only during special occasions as refreshments, but in Singapore, the tables are turned